Boots McBlog

Happy March!   A new month signifies a closer step to spring and the season for my favorite vegetable – ASPARAGUS.   Many of us are familiar with the canned or frozen version that has no semblance to the delicacy of fresh crunchy spears.  Again, fresh is best!   Asparagus is versatile and can be used in various dishes from salads, to omelets, used as a topper for a grilled steak or just  as a simple roasted side dish.   I often prepare these quickly grilled or roasted  just like the brussels sprouts I featured a few weeks ago.    (By the way,  our local market and I would like to thank those of you  who tried the fresh brussels sprouts..and LIKED them!)  Asparagus is a great source of fiber, folate, and vitamin C and extremely low in calories.

My preference for asparagus is to buy pencil thin stalks. I think they are more tender, however thicker stalks can be just as tasty.    Asparagus is best stored  standing in a dish of water in the refrigerator until it’s use. (no more than 5 days after purchase) To prepare, gently bend the stalk and allow it to naturally break and discard the tough end.  Prepare steamed, roasted, or grilled.   And by grilled this means, you can use that panini maker or Boxer named grill for a quick fix.

Last night,  I tossed them with a teaspoon of Olive Oil and sprinkled with Lemon Pepper and placed on my panini grill for approx 4 minutes.   Many times, I’ll stop here and use them as yummy side dish.  However, for Sunday Supper, I used them for a pizza!  (see below)

Grilled Chicken & Asparagus, Caramelized Onion Pizza.

My oldest brother, who is an excellent cook and a fellow foodie,  told me about this concoction.  Just like his Xanadu album years ago,   I’ve taken this recipe and have made it my own.   It is one of my favorite spring meals.

2  4oz chicken breast*

1/2 bundle of Asparagus

1 vidalia onion/ sweet onion,  sliced

1 prepared  12 inch Pizza crust ( i.e. Boboli Whole Wheat Crust)

1 cup Italian Blend Cheese or Grated Fresh Parmesan

Lemon Pepper Seasoning, to taste

1 Tbsp fresh lemon juice

3 tsp Olive Oil, separated

1 tsp butter

Directions:

In a heavy saucepan or iron skillet  melt one tsp of butter with one teaspoon of Olive oil.   Place sliced onion in the pan over medium heat and slowly cook for 30 minutes until onions caramelize.  Remove from Heat.    ( While onions are cooking,  you will have time to prepare the chicken and the asparagus)

For uncooked chicken, sprinkle with Lemon Pepper Seasoning to taste and place on countertop grill.   Usually 5-7 minutes.  Remove from grill and allow chicken to rest 5-10 minutes.  Then chop into bite size pieces and toss with 1 Tbsp fresh lemon juice.

*For the chicken breast, you may choose to substitute rotisserie chicken breast or pre packaged grilled tenders to save time on preparation

Once Chicken is complete,  toss asparagus spears with 1 tsp of olive oil and lemon pepper to taste.  Place on counter top grill for 2-4 minutes.  Remove from grill and chop.

To prepare pizza, brush top of prepared pizza crust with 1 tsp of Olive Oil.  Top with chopped chicken,  chopped grilled asparagus, and caramelized onions.  Sprinkle with One cup of Italian blend cheese or Parmesan.  Bake according to Pizza crust instructions.  Usually 8-10 minutes at 450 degrees.  Yields: 6 slices

Calories per slice:  approx 225 calories.  Serve this with a side of citrus mixed fruit ( oranges and grapefruit)  for a colorful, vitamin packed, well balanced meal.

What an easy and delicious way to march into a healthy new season.

Cheers, Y’all!

p.s.   Of course, you know today’s soundtrack will definitely involve the Xanadu Soundtrack.

Dependable. Versatile.  Classic.  Elegant.   She never seems to disappoint.  If you are like me,  there is an entire section of your closet dedicated to this wardrobe staple – the Little Black Dress or “LBD” as she is often known.

from my collection - my favorite LBD is this one by Gemma Kahng

The LBD is a great camoflauge for those times when we don’t feel quite as, well,  little.   And when we are at our peak fitness…VA VA VA VOOM!   Watch out,  there is nothing sexier than a pair of great gams extending from that dark hemline.

Like the number of LBD’s hanging in my closet, I’ve begun quite a collection of work-out apps on my iPhone to help me make the most of my couture.   The latest is  SHAPE Magazines Little Black Dress App.

Little Black Dress provides  12 total body strength training and cardio workouts specifically designed to sculpt, shrink, and strengthen a women’s figure in all the right spots — ideal for slipping into whichever little black dress style you desire.  Shoulders, arms, legs, abs,  you name it – there is a workout to help work those areas you most want to highlight.    There is also “5 minute pre-party Prep” workout which I adore.  Nothing feels better than walking into a party feeling strong.     The app also lets you listen to your own workout tunes while following visual step by step directions on each exercise.

Check it out today.   Just like a little black dress,  a strong body never goes out of style.

Cheers!

“Rhythm…roll…steady…flow”   These are the words my personal trainer uses as I start my interval walk/ run training.   I wonder what Courtney Cox thinks when she hears these words.   (She and I have the same trainer).  I wonder if Sarah Silverman jokes,  “Oh, just like I do with Matt Damon?”     (She uses my trainer, too)      Yes, most days of the week,  I meet with Grace Lazenby,  fitness trainer to the stars. The workouts are worthy of any golden statue!   Why – just the other day as I was on my 7% incline interval, pushing myself for nearly an hour,  when my former trainer stopped by to comment on my tenacity.   I guess she didn’t notice I had my upscale trainer by my side.  Maybe she didn’t notice because my trainer  is my  iPod.

When Boots’ Camp started a few weeks back, I made the decision to be more regular with my exercise.   In the past, I have whipped myself into shape with the help of some very talented and TOUGH personal trainers.   Given that I am now on my “creative sabbatical”  I can’t very well justify to The Angler why the trainer is a “necessary” expense.  I also find trainers really don’t like to be paid with funny ideas and blog posts.     What to do?

I discovered www.iTrain.com by a fluke web search.  Lo and behold,  I feel like I have struck Gold (‘s gym).   For the cost of a monthly trainer,  I can have unlimited workout MP3 downloads for a year in a variety of areas of training.   They offer iTrain, iSculpt, iBallet, iStretch, iTread, iElliptical.   You name it – they have a program to help you achieve your fitness goals.    The music is fresh  – although typical – techno workout tunes.   Grace’s tone of encouragement is just enough push without being too much the drill sergeant nor is she too sugary sweet.       She also walks you through various levels from beginner to advanced runner on the iTread serious.  I’m NOT a runner’s runner.  And I’m more than a walker – so I can tailor my speed to her directives.  Now, I have personally set goals to reach those high jogger milage numbers she challenges .  I don’t like those other iPod ghost runners beating me.

If you don’t want to commit to a full year’s membership,  there is also an “a la carte” option that allows you to buy workouts individually to give it a test run (or walk)  or purchase a packaged  set of workouts.   They are ideal for those who have fluctuating workout times or who travel and use hotel gyms frequently.

Studies  show that women who listen to music while working out are 95% more likely to reach their workout goals.   iTrain is an incredible and easy way to stay motivated, push yourself, enjoy your workouts,  and get that Hollywood bod.

Check it out for yourself!   www.iTrain.com

Cheers!

As I sit and type each day,  there is good chance I am partaking one of my favorite things – pistachios.    Growing up in the south it wasn’t unusual to sit and shell pecans with family members – either on the porch or in the living room.     I’d help shell them from time to time, but I wouldn’t pop them like candy like many folks did.    I wasn’t one to grab a handful of peanuts, almonds, or cashews.   To be honest,  I’ve never been nuts for nuts.

During one of our California trips  a few years ago, one of the resorts treated us to unlimited pistachios.   Well, then – unlimited?  I might as well try them.  I was hooked.   And now I’m thrilled to know they actually have incredible health benefits as well.

A 1.5 ounce serving (about 30) pistachios each day can help to lower serum cholesterol levels  (Low density lipo-proteins = the BAD stuff)  and they also provide numerous antioxidants to help battle cardiac and other diseases.

In addition to these laboratory benefits,  according to Dr. James Painter a behavioral eating expert professor at Eastern Illinois University – de-shelling and eating pistachios one by one slows your consumption allowing you to feel full faster after eating less.  This “fooling” your body into eating less method is dubbed  “The Pistachio Principle”

Of course,  when I’m wanting to treat myself to something a wee bit more decadent,  I will enjoy a scoop of pistachio gelato.   Scrumptious and beautiful.   That pale green.  I pick up great gelato locally at ZaZa’s where they make it fresh in-house each day.   Or I may  snag Ciao Bella at the market.

Even as I glance around my home,  I find I’m quite fond of the pistachio color as well.    A few repurposed cabinets have  been given an antiqued pistachio wash.    These ottomans were custom built to provide a few extra seats when we are entertaining friends at the McCottage.  The soothing shade of green just gives soul to our home.  I even spied it as part of the summer color palette projected by Pantone.

Finley Dog would rather not model for us.

Whether its a shell, a carton of gelato, or a can of paint,   break open some pistachio today.  Your heart and soul with thank you.

Cheers!

Not too long ago,  I had a childhood friend call me with questions about her current diet.   As we discussed her needs,  I inquired, “tell me, what foods you eat that are green”    She paused and with thoughtful reply answered…”Jello and m&m’s”   I laughed.  Then I realized this is not far from the truth for most of us.

Since we were all wee ones, we heard our parents exclaim at dinner time – “Eat your vegetables”.  Some of you have the dinner time duel with your little ones now.   Vegetables are a great source of vitamins, minerals, fiber, and all sorts of phytochemicals  -  which we are just now discovering all of their wonders.   Vegetables are low in calories.  They help us to feel fuller.   They – yes, we all know it – are good for us.    So, then why do many of us have such a difficult time eating the recommended 3-5 servings a day (up to 5-9 servings per day if you include fruit)?    I hypothesize that most of us have not had vegetables prepared in a delectable way that is low in fat and high on flavor.  If cooked too long, most vegetables will produce a chemical (glucosinolate sinigrin) that makes them bitter and not on our top of “go-to” green choices.

Behold!  Exhibit A:    The Brussels Sprout

Brussels Sprouts are of the Brassicacae family and are full of vitamin A, vitamin C, folic acid, and fiber.  They are those small leafy green buds that you may know as bitter, mushy mini cabbages and the most hated of all veggies.   I grew up eating these boiled with a vinegar pepper sauce or the frozen lightly buttered version made by that giant green dude.  I didn’t hate them.   I didn’t love them, either.   It wasn’t until a Food Science class in college I discovered these lil’ wonders fresh from the garden.  WOW!  What a difference.  Last night, I spied a mound of fresh brussels at my local grocery.  I picked up a pound and watched The Angler give me that skeptical look.

At home,  I cleaned the loose leaves,  removed any remaining stalk pieces, and sliced them in halves.  I tossed them with 2 Tbsp of olive oil,  1-2 tsp of kosher salt,  fresh cracked pepper and spread them on large baking sheet.   I placed them in a 400 degree oven for 35-40 minutes, stirring them occasionally.

I must say,  they were divine.  The Angler was amazed.  He had to make himself quit eating them.  The slow dry cooking method allowed them to caramelize, some of the outer leaves charred leaving these with a sweet, smokey flavor – nothing like the bitter cabbages of yore.

As part of the Boots Camp Challenge this week  I challenge you to get 2-3 servings of vegetables with lunch and dinner. I hope you will venture out and try some new (or old) vegetables made in a new way.  Using the roasting tips above,  you can roast nearly any vegetable.   And hopefully,  when someone asks what do you eat that is green – you will shock them by saying – Brussels Sprouts.  See – it is easy being green.

Cheers!